Avocado Chipotle Chicken Wings

Tabasco's picture

Jan. 20, 2012

Created by Chef Floyd Cardoz winner of Bravos Top Chef Masters
Executive Chef and Partner of North End Grill, New York City


Avocado 1 , peeled and pit removed
Chopped cilantro 1/4 Cup (4 tbs)
Chipotle pepper sauce 3 Tablespoon (Tabasco brand)
Fresh lime 1 Large , juiced
Cumin 1/2 Teaspoon
Salt 1/2 Teaspoon
Water 3 Tablespoon
Garlic 1/2 Clove (2.5 gm) , grated
Vegetable oil/Canola oil 2 Cup (32 tbs) (for deep frying)
Chicken wings 2 Dozen
Wondra flour/Rice flour 1/4 Cup (4 tbs)


Combine avocado, cilantro, Tabasco chipotle sauce, lime juice, cumin, salt, water and garlic in a food processor and process until smooth.

Preheat vegetable oil in fryer to 350º F.

Remove and discard wing tips from wings. Separate each wing into two pieces at the joint; trim excess fat and skin. Toss chicken wings in a bowl with flour. Fry wings for 10 minutes or until golden and crispy. Remove from fryer; drain and transfer to a bowl. Toss wings with desired amount of Avocado Chipotle sauce.

Makes 24 chicken wings.

Recipe Summary

Nutrition Facts

Serving size Complete recipe

Calories 2050Calories from Fat 956

 % Daily Value*

Total Fat 109 g167.7%

Saturated Fat 19 g95%

Trans Fat 0 g


Sodium 2097 mg87.38%

Total Carbohydrates 48 g16%

Dietary Fiber 16 g64%

Sugars 2 g

Protein 214 g428%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet